Red White And Blue Cheesecake Dome Recipes

NO-COOK RED, WHITE, AND BLUE CHEESECAKE

Steps:

• In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
• In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
• Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

RED, WHITE, AND BLUE CHEESECAKE

Steps:

• In a bowl, mix together the crust ingredients.
• Press mixture onto the bottom of a 13x9 inch pan.
• Bake at 325 degrees for 6 minutes; take out of oven and let cool.
• Spoon blueberry filling onto crust.
• In a mixing bowl, beat the cream cheese until fluffy.
• Beat in the sugar and vanilla.
• Beat in the eggs, one at a time.
• Pour the cream cheese mixture over the blueberry filling layer; smooth out gently.
• Bake 45-50 minutes or until just set.
• Chill in the refrigerator for several hours.
• When ready to serve, top with whipped cream and garnish with berries.

RED, WHITE & BLUE CHEESECAKE BARS

Steps:

• Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.